One Reduced Methane Emissions Burger, Please!
One solution to the "climate crisis," courtesy of a climatologically woke company that wants to disgust its customers and put itself out of business:
In case you think this is a joke, read on:
Burger King announced Tuesday that it has made a shift in its operations to ensure its cows fart and burp less to fight climate change.
The company — the second-largest fast-food hamburger chain in the world — said it added 100 grams of lemongrass leaves to its cows’ prescribed diet during the animals’ last four months of life to help them release less of the greenhouse gas methane into the atmosphere, according to a news release.
The new diet is said to reduce up to 33% of methane emissions per day, on average, in the months before they are turned into the company’s famous Whopper burger.
Think about that the next time you're in the mood for a Whopper and fries:
According to NASA, cows release more of the gas when they burp rather than when they fart. A methane-filled belch is the product of the conversion of sugars into simpler molecules for absorption into the bloodstream. A smaller percentage comes from the cow’s large intestine when released via fart, NASA said.
The “reduced methane emissions beef Whopper sandwich” is available in select locations in Los Angeles, Miami, New York, Austin, Texas, and Portland, Oregon, as of July 14.
NASA? What have cow farts got to do with outer space? Here's the real science, and from a "green" source to boot:
Ruminants, and particularly cattle, are habitually cast as climate villains, responsible for large amount of greenhouse gas emissions. According to a much quoted United Nations Food and Agriculture Organization (FAO) figure, livestock are responsible for 14.5 percent of human greenhouse gas emissions.1 Eighty percent of these emissions come from ruminants, half being methane, and a quarter nitrous oxide.
As a result, there are innumerable scientific papers comparing the environmental impact of dairy and beef unfavorably with pork and poultry, with vegetarian diets, with milk substitutes, with test-tube meat and so on. Virtually all of these papers and the FAO’s figure of 14.5 percent are flawed because they employ a formula for equating the climate impact of methane emissions with that of carbon dioxide—through the unit known as “CO2 equivalent”—which is highly misleading.
Read the whole thing. In the meantime, this Burger King campaign sounds like BS to us.
Covid-19 Will Save the Planet!
Once you understand that the modern Left hates every single thing about your lifestyle and would be happier if you'd just stop driving your cars, heating your houses, cease eating yummy roast beef, and just die already, then you're ready to handle the American mainstream media, led by such publications as the The New York Times. Once a newspaper of repute, it's gradually mutated from a center-left, socialism-sympathetic daily bible for those who don't practice a real religion into a full-throated woke manifesto of craziness. Case in point, this precious PC essay by the poetaster novelist and food crank Jonathan Safran Foer, who teaches creative writing at NYU:
Most everyone has been doing more cooking these days, more documenting of the cooking, and more thinking about food in general. The combination of meat shortages and President Trump’s decision to order slaughterhouses open despite the protestations of endangered workers has inspired many Americans to consider just how essential meat is.
After some bien-pensant blather about conditions in the slaughterhouses and meat-packing plants that socialist agitator Upton Sinclair breathlessly reported in his novel, The Jungle, 114 years ago, we get this:
Despite this grisly reality — and the widely reported effects of the factory-farm industry on America’s lands, communities, animals and human health long before this pandemic hit — only around half of Americans say they are trying to reduce their meat consumption. Meat is embedded in our culture and personal histories in ways that matter too much, from the Thanksgiving turkey to the ballpark hot dog. Meat comes with uniquely wonderful smells and tastes, with satisfactions that can almost feel like home itself. And what, if not the feeling of home, is essential?
And yet, an increasing number of people sense the inevitability of impending change.
This is where you BS meter ought to hit the red zone. "An increasing number of people." Who? Where?
Animal agriculture is now recognized as a leading cause of global warming. According to The Economist, a quarter of Americans between the ages of 25 and 34 say they are vegetarians or vegans, which is perhaps one reason sales of plant-based “meats” have skyrocketed, with Impossible and Beyond Burgers available everywhere from Whole Foods to White Castle.
Interesting that the vegans are always having to hide the icky stuff they eat and want to shove down our throats by disguising it as "meat." But here comes the kicker:
Our hand has been reaching for the doorknob for the last few years. Covid-19 has kicked open the door.
By this he means, of course, a panoply of Leftist prescriptions, including "climate change," animal rights, the working poor, the usefulness of pandemics to effect social change, the comparison of big American "factory farms" to Chinese "wet markets," our "broken relationship with animals," and our lack of physical need for animal protein, among other things.
With the horror of pandemic pressing from behind, and the new questioning of what is essential, we can now see the door that was always there. As in a dream where our homes have rooms unknown to our waking selves, we can sense there is a better way of eating, a life closer to our values. On the other side is not something new, but something that calls from the past — a world in which farmers were not myths, tortured bodies were not food and the planet was not the bill at the end of the meal.
One meal in front of the other, it’s time to cross the threshold. On the other side is home.
Unfortunately, that way also lies serfdom, lunacy and death.